In this study, a microbial electrochemical system (MES) was employed to investigate the effect of isoelectric point (IEP) on cheese whey wastewater treatment. The experiments were carried out in a bioreactor equipped with a semicircular carbon cloth and stainless steel electrodes as anode and cathode, respectively. The effects of IEP, whey protein concentration, electrical current, and time were studied. The IEP of the whey protein was determined at pH 5.9. The optimum electrical current was obtained at 6 mA for synthetic cheese whey wastewater. The results of rotary exponential doping showed that the third structure of proteins chenges to the second structure at the IEP. The highest protein removal (98%) was obtained at pH 6. The results showed that 76%, 83%, and 98% protein removal were achieved at 2, 4, and 8 h, respectively.

在这项研究中，采用微生物电化学系统（MES）来研究等电点（IEP）对干酪乳清废水处理的影响。实验在配有半圆形碳布和不锈钢电极分别作为阳极和阴极的生物反应器中进行。研究了IEP，乳清蛋白浓度，电流和时间的影响。乳清蛋白的IEP在pH 5.9下测定。对于合成干酪乳清废水，在6 mA下获得了最佳电流。旋转指数掺杂的结果表明，蛋白质的第三种结构在IEP处变为第二种结构。在pH 6时，蛋白质去除率最高（98％）。结果显示，分别在2、4和8 h时，蛋白质去除率分别为76％，83％和98％。